Abuela’s Classic Cuban Flan Recipe is a step by step guide to perfecting one of the most delicious Cuban desserts. Flan is a staple, and it is a staple for a reason. It is such a luscious decadent bite but never over the top.
What is a Cuban Flan
We were so surprised to learn that Flan traces all the way back to ancient Rome. When there was eg surpluses, they transformed the eggs into custards to produce both sweet and savory tastes. The Spaniards took it and literally ran to America, where it became a delicacy. There is a heavy Mexican influence on the recipe, but Spanish also brought this delicacy to Cuba where custard took off.
There is something about making a flan that feels intimidating. One would think, there is no way that anything that tastes as good as flan can be easy to do. It just has a high maintenance vibe. You are always impressed when someone brings the flan to a potluck or gathering.
We took all of the fear into consideration when writing this recipe. Abuela’s Classic Cuban Flan Recipe is a step by step breakdown that will help you conquer your fear of the high maintenance flan, and see that it is totally approachable.
Making a flan is really not as hard as it looks. We will not lie to you, making caramel can be a little tricky. Especially if you are making caramel for the first time. But we can promise you, that with a little practice you will be a pro in no time.
Our Tips to Making Abuela’s Classic Flan Recipe
If you know you are going to be making it, take out your eggs and cream cheese ahead of time and let them come to room temperature. This will allow them to blend together easier.
If this is your first time making caramel, we ask that you be patient in the process and stay at the stove. This process takes more time than you think it will, but once it starts to happen it all goes quickly. Stay vigilant.
Don’t use a spoon or anything else to mix the caramel once the sugar and water are over the heat. This will cause it to crystalize. Just move the pan around with an oven mitt or towel.
Once the caramel is a deep amber color remove it from the heat, remember it will continue to cook once you move it off, so you don’t want it to get too dark.
Leave it to rest at least 20 minutes, or until it is cool to the touch before pouring in your filling.
A “Baño Maria” is when you are placing your flan into a larger pan, and then filling the larger pan about ¾ of the way with warm water. It sits in the water while cooking in the oven. Our Tip: We like to place the flan and larger pan into the oven first before filling it up with water, but you can do it however you like.
You got this! Trust Abuela’s Classic Cuban Flan Recipe to guide you. This is one of those things that once you figure out how to do it, it’s easy. Then you will be the one to take the flan to your next pot luck or family gathering and intimidate everyone with your skills.
Also when the season strikes, there is a way to make it Pumpkin Flan
Try Some of Our Other Classic Cuban Desserts
Abuela’s Classic Cuban Flan
Course: DessertsCuisine: CubanDifficulty: Easy8
servings10
minutes1
hourIngredients
- Caramel
3/4 cup of white sugar
1/4 cup of water
- Flan
1 14-oz can sweetened condensed milk
1 12-oz can of evaporated milk
4 oz of cream cheese (original full fat), at room temperature
1 tablespoon vanilla extract
5 eggs
A pinch of salt
Directions
- Preheat oven to 350 degrees, and set out your eggs and Cream Cheese ahead of time to reach room temperature.
- We start with making the caramel. In a flan mold, begin to melt the sugar and water. If you are using an electric top you will do this on medium to medium high heat. If you are using a gas top, do this on medium low heat. Do not use a spoon or any utensil to stir. You should use a dish towel or pot holder to just move the mixture around. Do this until the mixture begins to turn a nice light amber color. Once the sugar begins to change color, be sure to lower the heat. This will take anywhere from 7-15 minutes depending on your stove’s heat. Once you remove the mixture from the heat, it will still continue to cook, so the color will begin to darken (don’t freak out).
- Tilt the caramel onto the sides to coat the pan with the caramel, and leave it to cool. While the caramel cools, we move onto the flan.
- In a food processor or blender, pour in your ingredients. Be sure it is large enough to hold all of the liquid. You can also use a bowl with an immersion blender. Pour in the Evaporated Milk and the Condensed Milk first. Then add the remaining ingredients. Blend. Make sure to scrape down the sides of the food processor at least once to be sure nothing is stuck to the sides.
- Make sure the flan pan is no longer hot to the touch, and has cooled. Add the mixture to the cooled pan with the caramel. Then place your flan pan, into a larger pan for it’s “Baño Maria”. A “Baño Maria” is when you are placing your flan into a larger pan, and then filling the larger pan about ¾ of the way with warm water. It sits in the water while cooking in the oven.
Pro Tip: We like to place the flan and larger pan into the oven first before filling it up with water, but you can do it however you like.
- Bake for about 1 hour or until a toothpick comes out clean.
- Remove the flan from the oven, BUT leave it in the Baño Maria for 15 minutes.
- Then cool outside of the water bath and then chill in the fridge for a few hours.
- Turn over the flan when ready to serve. *If some of the caramel is stuck to the pan you can heat it up on the stove to loosen up the caramel and then drizzle over.
